After almost a dozen years, chef Aulie Bunyarataphan and husband Mel Oursinsiri, owners of Bangkok Joe’s in Georgetown’s Washington Harbour, felt their guests and area diners were ready for something new. So when it came time to renew their lease, the pair, who also on T.H.A.I. in Shirlington and Tom Yum District in Rosslyn, enlisted Vucurevich Simons Advisory Group to give it a makeover. The result is Mama Rouge Southeast Asian bistro.

Mama Rouge opened in October in Georgetown’s Washington Harbour. (Photo: Mark Heckathorn/DC on Heels)

The restaurant reopened in mid-October after a complete remodeling inside and an overhaul of the menu. The décor is a contemporary French bistro designed by D.C.-based Collective Architecture with zinc topped bar, tin ceiling tiles, bistro tables with wrought iron bases, banquettes with green and cream cloth covered backs and green vinyl seats, French style chairs, wrought iron lights and green and cream wallpaper with deep red paint on the front and back walls. Even the front entrance was reconfigured and re-tiled. The dining room seat 100 seats, with another 14 at the bar and 30 on the seasonal patio.

Unlike Bangkok Joe’s massive menu, Mama Rouge’s menu is slimmed down to one page. Dishes are divided into sections and categories with traditional styles of Southeast Asian dishes listed next to classically French plates. The food is not about fusion or melding of the different cuisines, said spokeswoman Jennifer Motruk of VSAG; they’re presented to encourage mixing and matching the separate flavor profiles of individual dishes and across menu sections for a different type of dining experience.

The dining room (top) and bar (bottom right) at Mama Rouge has a French bistro feel, but the reed chandelier is from Thailand. (Photos: Mark Heckathorn/DC on Heels)

“We wanted to create a restaurant and menus that evoke connections to Southeast Asian and French cuisines, but in a very approachable and different way,” said Bunyarataphan. “My Thai grandmother had a wonderful recipe collection that she shared with me when I was young, and I’ve adapted many of those recipes and cooking techniques for the American palate with the items we’ve chosen for the menu, and included some of my personal favorites from classic French menus.”

As a child, Bunyarataphan spent countless hours by her grandmother’s side learning about their Thai family culinary traditions, cooking techniques and much loved recipes. Many of these dishes are at the heart of the all new Mama Rouge menu. The restaurant’s name pays homage to Bunyarataphan’s grandmother, the original “Mama Rouge.”

The menu includes hors d’oeuvres ($5-$9), salads ($8-$11), banh mi ($8-$10), pho ($10-$12), chilled vermicelli noodles ($12), noodles ($12-$14), sticky chicken ($15), curry ($16-$19), BBQ ($16-$18), plats ($18-$24) and vegetables ($4-$9). Dishes like Thai summer rolls, mama’s pork dumplings, and scallion and crab pancakes sit beside steak frites au poivre; banh mi are serviced on croissant or baguette and served with pomme frites; and yellow pumpkin squash curry meets duck a l’orange. Even the grilled lemon grass pork comes with au gratin potatoes and blistered green beans. Weekend brunch is from the French perspective, offering crepes, omelets, breads and pastries.

Mama Rouge’s menu includes mama’s pork dumplings (clockwise from top left), crab and shrimp salad, mixed grill BBQ and nuoc mam (fish sauce) house-made Sriracha and and spicy mayo (Sriracha and mayonnaise). (Photos: Mark Heckathorn/DC on Heels)

On my recent visit, I started with Mama’s pork dumplings and ponzu sauce, which were full of pork filling and pan fried perfectly. I followed with the refreshing crab and shrimp salad that was full of crab meat, honeydew melon balls, cantaloupe balls, grapefruit, mint and peanuts. It was like a taste of summer in the middle of our freezing temperatures.

For my main dish, I had the mixed grill BBQ. The brisket was so tender it fell apart, and I didn’t need a knife to cut it. The lemongrass pork loin was grilled and delicious with lemongrass and a sweet soy glaze mixing perfectly, and the char-grilled chicken was coated in a sweet soy vinaigrette. The au gratin potatoes were creamy and cheesy.

The Thai basil soda was refreshing and not too sweet, like Thai iced tea is. It’s just basil, fresh lemon juice and club soda. It, like the entire craft bar menu, was designed by VSAG’s beverage director Jon Arroyo. The pre-prohibition style bar uses fresh squeezed juices and house-made syrups.

Drinks from the craft bar include Thai basil soda (left) and the Blanche & Stanley with cognac, lemon, egg white and Andre Brunel. (Photos: Mark Heckathorn/DC on Heels)

All French wines, mostly Belgian beers and a variety of European-inspired cocktails complement menu selections. Two house cocktails are on tap – the Framboise Goose made with Grey Goose, cuaçao, maraschino, lime and raspberry, and the Vieux Carré made with Copper Fox Rye, averna, cognac and Benedictine.

Mama Rouge is located at 3000 K St. NW. It is open from 11:30 a.m.-10 p.m. Monday through Thursday, Friday from 11:30 a.m.-11 p.m.; Saturday from 11 a.m.-11 p.m.; and Sunday from 11 a.m.-9 p.m. Brunch is served weekends from 11 a.m.-2:30 p.m. and Dumpling Happy Hour is from 5-6 p.m. at the bar weekdays with half price dumplings, draft cocktails and a punch of the day.

This October, Chef Bart Vandaele’s first restaurant, Belga Café at 514 8th St. SE celebrates its 10th anniversary with several special events.

Belga Cafe on 8th Street SE is celebrating its 10th anniversary. (Photo: More Songs About Buildings and Food)

“This is a celebration not only for me and Belga Café, but for the neighborhood as well,” Vandaele said in a press release. “Over the last 10 years, I have watched Belga Café grow along with Barracks Row. It is amazing to be able to say I was there in the beginning, as many people wouldn’t even think of opening a restaurant here 10 years ago. Now it’s a beautiful, family friendly neighborhood, and I am proud of the role the restaurant has played in the transformation of the area.”

When Vandaele opened Belga Café in 2004, it was not only the first Belgian restaurant in the District, but also one of the first restaurants on 8th Street in Barracks Row.

“I like to say Belga Café is a Belgian bistro with attitude, and I love being able to infuse this attitude into the neighborhood,” Vandaele said. “It is the embodiment of everything that I love about my home country and it has been a joy to bring Belgian cuisine, beer, art and culture, with my special twists, to D.C. for people to enjoy.”

Saturday, Oct. 11: See and taste cooking demo

From 1-3 p.m. at The Fridge, 516 1/2 8th Street SE, attendees are invited to pull up a chair and watch Vandaele in action at this special demo. He will prepare a three-course tasting with beer parings in front of guests while walking them though each step of the process. Reservations are required. Cost is $45 per person.

Tuesday, Oct. 14: Thank you from Belga Café and Chef Vandaele

From 6-9 p.m. at Belga Café, Vandaele hosts a special reception for guests and the neighborhood featuring Champagne and Belgian bites. The event is free, but reservations are required.

Wednesday, Oct. 15 -Friday, Oct. 31: Anniversary menu

Guests can enjoy special menu highlighting some of Vandaele’s favorite dishes from the last 10 years at Belga Café available during dinner service.

Saturday, Oct. 18: Belga’s beer market

From 11 a.m.-5 p.m. at The Fridge, this one day-only market offers guests a unique opportunity to taste their way through Belgium at this showcase of beers and paired bites. Tokens will be available for purchase at the door and used at the event for food and drinks.

Thursday, Oct. 23: 10 for 10 tasting menu

Vandaele guides guests on an exclusive 10-course journey through Belgium’s culinary landscape. The evening begins with a special reception at 6:30 p.m. followed by a seated dinner at 7 p.m. Limited seating available and reservations are required. The cost is $125 per person with wine pairings.

Tuesday, Oct. 28: Anniversary beer dinner

Starting at 6:30 p.m., Belga Café will serve a seven-course beer dinner featuring rare Belgian Trappists including Westvleteren Trappist beer, which is not available anywhere else in the country. Limited seating available and reservations are required. Cost is $79 per person.

For more information or to make a reservation to any of the 10-year anniversary celebration events, please call Belga Café at 202-544-0100.

Commissary donates to PFLAG on National Coming Out Day

Today is National Coming Out Day, and Commissary at 1443 P St. NW has partnered with Parents, Families and Friends of Lesbians and Gays (PFLAG) to support the LGBT community.

On National Coming Out Day, Commissary will donate the proceeds from the sale of its Red, White & You sangria to PFLAG. (Photo: Matt Makai)

On Oct. 11, 100 percent of sales of the “Red, White & You” sangria cocktail ($8) made with grapefruit, vodka and white wine sold will go to support PFLAG help to advance equality and full societal affirmation of LGBT people.

In addition, all the EatWell DC restaurants including The Heights, The Pig, Logan Tavern and Grillfish in addition to Commissary will serve Columbus Day brunch on Monday.

GRK Fresh Greek launches late night hours

GRK Fresh Greek at 1140 19th St. NW is now open until 3 a.m. on Friday and Saturday nights. The fast casual Greek restaurant, which opened in July, will cater to the late night Dupont Circle crowd. Also, starting Oct. 10, GRK’s beer will be half price from midnight-2 a.m.

GRK Fresh Greek will stay open until 3 a.m. Fridays and Saturdays. (Photo: Mark Heckathorn/DC on Heels)

The menu includes gyros, with seasoned meat seasoned marinated in yogurt and slow roasted on a rotisserie grill. Diners can choose from lamb and beef combination, chicken, pork, Portobello mushrooms and fresh vegetables served on a classic pita baked in a wood stove oven or served on a plate. Top it with GRK’s three distinct yogurt-based tzatzikis: zesty classic, fire-roasted habanero pepper Kaftero or garlic and basil infused Prassino. The restaurant will also serve its salt, pepper and garlic seasoned fries.

GRK will also offer a selection of entree salads, fresh and frozen Greek yogurt with sweet and savory toppings, crispy Aegan slaw and a tzatziki sampler. The savory Simi yogurt specialty includes olives, tomato, pepper, cucumber, basil, pita chips and extra virgin olive oil, while the Corfu comes topped with basil, apples, figs, lentils, sea salt and extra virgin olive oil.

Cava Grill opens in Chinatown Tuesday with free food

Cava Grill’s newest location at 707 H St. NW in the former Capital Q BBQ in Chinatown will open Oct. 14. To celebrate, the restaurant will be giving away free rice bowls, salads and pits from 11 a.m.-2 p.m. with a donation to community non-profit partners MicroGreens and City Blossoms.

Cava Grill will open in the former Capital Q BBQ in Chinatown on Tuesday. (Photo: PoPvile)

The restaurant’s sixth location will feature new menu items and enhanced design features. The menu will feature pitas made from scratch by D.C. baker Optimal Grains and baked in a stone-fired oven in the store. The pita is preservative free and made from organic flour. The location will also have local been and wine on tap, a open kitchen layout, rotating seasonal menus with soups, juices and teas made in-house daily. The new items will be rolled out to other location throughout the fall.

In addition to Chinatown, Cava Grill will open a store in late October Gaithersburg, Montgomery Mall in Bethesda in November, and Fairfax, Reagan National Airport and Ashburn next spring and summer.

The restaurant will be open 11 a.m.-2 p.m. on Tuesday then begin regular hours of 11 a.m.-10 p.m. on Wednesday.

Mama Rouge opens Tuesday in Georgetown Waterfront

Chef Aulie Bunyarataphan and her husband, Mel Oursinsiri will open their newest restaurant, Mama Rouge at 3000 K St. NW at the Washington Harbour on the Georgetown Waterfront on Tuesday. It is in the space that formerly housed their Bangkok Joe’s restaurant. The pair also own T.H.A.I. and Tom Yum District in Northern Virginia.

Ice Thai teas at Mama Rouge. (Photo: Mama Rouge)

Mama Rouge will serve Southeast Asian and French cuisine in a contemporary French bistro setting, It will begin regular lunch, dinner and brunch service beginning Oct. 14.

As they approached the 12-year mark of Bangkok Joe’s, Bunyarataphan and Oursinsiri felt that their guests and area diners were ready for something new. Renewing their lease in the same location, they hired Vucurevich Simons Advisory Group for concept, branding, menu and operations development to create their vision for a more contemporary, unique restaurant. It is named for Bunyarataphan’s grandmother, the original ‘Mama Rouge,’ and the inspiration for many of the recipes that appear on the Southeast Asian sections of the menu.

The entire space, kitchen, bar, and menu are new, and Bunyarataphan will oversee the kitchen and direct the culinary team to execute day-to-day service. The menus at Mama Rouge are divided into sections and categories, with traditional styles of Southeast Asian dishes, listed next to classically French plates. The food is not about fusion or melding of the different cuisines; they’re presented to encourage mixing and matching the separate flavor profiles of individual dishes and across menu sections for a different type of dining experience.

“We wanted to create a restaurant and menus that evoke connections to Southeast Asian and French cuisines, but in a very approachable and different way,” said Bunyarataphan in a press release. “My Thai grandmother had a wonderful recipe collection that she shared with me when I was young, and I’ve adapted many of those recipes and cooking techniques for the American palate with the items we’ve chosen for the menu, and included some of my personal favorites from classic French menus.”

“We want Mama Rouge to be seen as a neighborhood restaurant, just as Bangkok Joe’s was, as a place that draws guests back for more,” added Oursinsiri. After a recent four week trip to Southeast Asia in preparation for the restaurant opening, the pair honed their vision for Mama Rouge and how it would fit into the DMV’s dining scene.

The menu includes popular Southeast Asian food categories, such as pho, noodles, BBQ and banh mi, and is balanced by the richer flavors found in French cuisine. French wines and a variety of European-inspired cocktails complement menu selections, while weekend brunch is from the French perspective, offering crepes, omelets, breads and pastries. Diners are encouraged to mix and match dishes from the different categories. The menu includes appetizers of pommes frites and Myanmar shrimp dumplings, entrees of steak au poivre, lemongrass pork or a spicy curry, and desserts such as Parisian style pastries paired with a Thai tea or Thai coffee made to order.

Washington, D.C.-based Collective Architecture in collaboration with VSAG designed the interior décor, which includes a bold color scheme of Asian influence with a mix of textures, patterns and more elegant features one might find in French bistros like stylized tables and chairs, the authentic zinc topped bar and tin ceiling tiles. Millwork detail, tufted booths and banquettes combine with chandelier lighting for an intimate setting. The dining room seats 100 with 14 seats at the bar and seasonal patio dining for about 30.

Mama Rouge is open Sunday through Wednesday from 11:30 a.m.-10:30 p.m., Thursday from 11:30 a.m.-11 p.m., Friday from 11:30 a.m.-midnight and Saturday from 11 a.m.-midnight. Brunch will be served from 11 a.m.-2:30 p.m. on Saturday and Sunday.

DMV restaurants offer pumpkin dishes and drinks

Pumpkins aren’t just for carving, they’re also a mainstay on any fall menu. Restaurants throughout the DMV are serving the favorite fall gourd in a variety of creative ways.

Many restaurants have added pumpkin dishes and drinks to their fall menus. (Photo: Twitter)

BLT Steak, 1625 I St. NW, offers a creative take on fall’s favorite dessert, pumpkin pie, fusing it with cheesecake. BLT Steak’s pumpkin spice cheesecake is topped with maple anglaise, candied pecans and served alongside homemade cream cheese ice cream for $10.

The Fainting Goat, 1330 U St. NW, is featuring pumpkin in its roasted pumpkin mussels with lemongrass and chilies, a Thai-style dish. Executive chef Nathan Beauchamp, who took over the kitchen in June, roasts Amish pumpkins with traditional Southeast Asian ingredients like galangal and lemongrass. He makes a curry-type broth with chilies, shrimp paste, fish sauce, garlic, turmeric and shallots, and adds fresh PEI mussels, garnishing the dish with lime zest, scallions and Thai basil. The mussels ($14) are served with a side of grilled bread to soak up the delicious, warming broth.

Jack Rose Dining Salon, 2007 18th St. NW, has created a Halloween cocktail named after the “pumpkin king” himself: the Jack Skellington. The cocktail is straight out of The Nightmare Before Christmas‘ “Halloween Town” combining Pumpkin King Cordial made from fresh-roasted pie pumpkins, gin and spices, with Absolut Elyx, fresh lemon, apple bitters, simple syrup and Jerry Thomas Decanter bitters. The Jack Skellington is $13.

Vinoteca, 1940 11th St. NW, is serving a cocktail inspired by the pumpkin spice latte. Bar manager Horus Alvarez infuses Atlantico Reserve rum with in-house roasted pumpkins, combining the infused rum with coffee, milk and fall spices like nutmeg and cinnamon, topped with fresh cream. The pumpkin spice latte cocktail is $12.

Chef Aulie Bunyarataphan and husband Mel Oursinsini are closing their Bangkok Joe’s Dumpling Bar & Cafe at 3000 K St. NW in Georgetown’s Washington Harbour on Sunday to make way for Mama Rouge, a new, modern restaurant boasting a Southeast Asian and French inspired menu. Mama Rouge is scheduled to open in September.

Bangkok Joe’s will close Sunday and reopen as Mama Rouge in September. (Photo: April Johnson)

Bangkok Joe’s opened in 2003 and has hosted such celebrities as Nicholas Cage, Nicole Kidman, first daughter Jenna Bush Hagar and Miss Universe Natalie Glebova.

“After continuous high traffic for over a decade, with the same equipment being used every day, repeatedly in the kitchen, there was a need to update the kitchen equipment and furniture,” said Oursinsini. “We also recognized that over time the needs of our customers had evolved. We felt the time was right to bring a new contemporary restaurant to the same beautiful location, Georgetown’s Washington Harbour.”

“Since opening in 2003, Bangkok Joe’s has received amazing support from the community and our patrons”, said Bunyarataphan. “We’re committed to re-investing in our restaurants to ensure that we continually offer guests the best possible dining experience. By completely revamping the restaurant with a hip vibe and interior, new name and new menu, we hope to deliver the same exceptional experience which our customers have come to love and enjoy over the last decade.”

The pair also own T.H.A.I in Shirlington and Tom Yum District, a fast casual restaurant, in Rosslyn.

Lyman’s Tavern opening in Upper Columbia Heights on Monday

Lyman’s Tavern, 3720 14th St. NW, will open for business in a former laundromat next to the Red Derby at 11 a.m. Monday.

Lyman’s Tavern opens Monday in upper Columbia Heights. (Photo: Lyman’s Tavern/Facebook)

The tavern is owned by Raven owner Merid Admassu, former Café Saint-Ex bartender Jessica Kleinmann and Dodge City and Raven bartender Kevin Perone. The one-room saloon with a rustic, western feel will feature half a dozen draft beers, four pinball machines, a jukebox and free popcorn fresh from a popper behind the bar. The décor features wooden slats on the wall, a mounted jackalope head over the bar and a “Montana Militia” sign. Peron’es collection of Super 8 and other cameras will also be on display along with a selection of vintage portable bartender’s equipment and other tchotchkes.

The bar features antique wrought-iron barstools bolted to the floor. Located under the bar in front of every stool is a double hook for jackets, purses and umbrellas, and there are outlets all the way down the bar for charging phones.

Ripple chef pairs with N.Y. chef for nine-course dinner

Marjorie Meek-Bradley will team up with N.Y. chef Richard Kuo on an eight-course dinner. (Photo: Ripple)

Ripple chef Marjorie Meek-Bradley and chef Richard Kuo of New York City’s Pearl & Ash will join forces at Ripple in Cleveland Park to prepare a nine-course meal on June 4. Ripple’s pastry chef Vanessa Ochotorena will prepare dessert and there will be two wine pairing options.

Kuo and Meek-Bradley bring a cohesive approach to food to the special dinner. Both chefs list Per Se on their resumes and attribute much of their experience and technique to Thomas Keller’s mentorship. Both have stepped into their first executive chef roles’ at critically acclaimed, wine focused restaurants known for farm-to-table ideologies and small plates.

The chefs will prepare alternating courses, letting ingredients and technique shine, and it will be up to guests to guess who cooked each one.

The first course is scallop with lemon, spring onion and radish; second course is foie gras and strawberry terrine with anise hyssop and black licorice shortbread; third course is salmon with beet, apple and cilantro; and the fourth course is kohlrabi and Felsa Yehr tortellini with broccoli rabe, chili and green garlic. The fifth course will be mussels and clams with coconut and basil; followed by the sixth course of soft shell crab with romaine, green goddess dressing and soft herbs; the seventh course of chicken with egg, tarragon and garlic; and the eighth course of Roseda Farms beef culotte with carrots, sweet pea relish and potatoes. Dessert will be black pepper angel food cake with lemon Bavarian, strawberry compote, mint granite and cashews.

Seats are limited. Tickets start at $120 per person with an optional beverage pairing for an additional $45 or a premium beverage pairing for $75.

Noelia Italian Kitchen to open June 7 11

Noelia Italian Kitchen will open at 1319 F St. NW on June 7 11. Owned by Kaiser Gill, the 6,000 square-foot restaurant was formerly home to Finemondo.

Noelia Italian Kitchen will open at 1319 F St. NW on June 7 in the former Finemondo space. (Photo: Popville)

Carmen Gianna Piazza to be the executive chef of the modern Italian restaurant. She lived, cooked and studied in Italy for 22 years, where she owned her own restaurant for four years, before selling it to move to the U.S. From 2000-2003, Piazza cooked at Café Milano then was executive chef of Sette Osteria in Dupont Circle for three years before moving to Extra Virgin Modern Italian Cuisine for more three years. She has also served as a consultant specializing in Italian menu development for Famoso and M Café in Bethesda.

Noelia Italian Kitchen will have a 1,400 square-foot dance floor on Friday and Saturday nights from 11 p.m.-2 a.m. with a rotating list of DJs and live musicians for the late night dancing.

“I am opening Noelia Italian Kitchen because it is the kind of place I like to go for dinner and dancing with my wife, which I believe is missing in this area of downtown Washington,” said Gill, a former Army officer and FBI agent. “We want to present an inviting restaurant with good food, Italian being my favorite, that is well priced and a great place to meet for lunch and dinner. The design of the restaurant affords me the opportunity to add two private dining rooms. The larger can accommodate a dinner party for 30 guests and the smaller one comfortably seats 14.”

Noelia Italian Kitchen will serve lunch Monday-Friday from 11:30 a.m.-2 p.m. and dinner from 5-10 p.m. Monday-Thursday and 5-11 p.m. Friday and Saturday. It will be closed Sundays. Appetizers will range from $8-$16, entrees $20-$35 and desserts $8-$10.

Editor’s note: We’ve received word that Noelia’s opening has been delayed until at least June 11.

Jose Garces’ Rural Society to open in Madison Hotel this summer

Iron Chef Jose Garces (Photo: Food Network)

Rural Society, the Argentine steakhouse from Iron Chef Jose Garces, will open in the Loews Madison Hotel at 1177 15th St. NW in mid-summer.

Inspired by La Exposicion Rural, an annual cultural and political event held in Buenos Aires since 1866, the 150-seat restaurant will be “sophisticated and warm, even a touch sultry” with warm woods, a bar specializing in whiskey and Italian aperitifs and a 10-foot grill that will burn wood imported from Argentina.

Chef de cuisine Luis Goral, formerly of Amada in Philadelphia and Mercat a la Planxa in Chicago, will head up the kitchen. The space has been vacant since the Federalist closed last summer.

Eli’s Kosher Deli moving to West End

Eli’s Kosher Deli, currently located at 1253 20th St. NW in Dupont, is moving a few blocks away to 2142 L St. NW in the West End where Jonathan’s Gourmet was previously.

Eli’s Kosher Deli’s current location. (Photo: Popville)

The new location will feature more space, expanded hours, new menu items, a food market and deli, and a wine bar, according to a sign at the current location.

Construction will begin soon and they expect the current location to be open until the move, the sign says.

Good Stuff Eatery is opening its third restaurant today at 3291 M St NW in Georgetown. Top Chef contestant Spike Mendelsohn and his family opened their first burger restaurant on Capitol Hill five years ago.

Good Stuff Eatery’s new Georgetown location opens today. (Photo: Georgetown Patch)

The menu includes handcrafted burgers, hand cut fries and handspun shakes. The restaurant is inspired by Mendelsohn’s grandfather, Sunny Nakis. Nakis famously served his family juicy hamburgers wrapped in wax paper. As a tribute to him, and this favorite saying, “Now that’s Good Stuff!”, the restaurant wraps their hamburgers in wax paper to keep everything hot and tasty.

“It’s a family affair, and we aim to treat our customers like family as well,” says Mendelsohn. “We are thrilled to be opening our third location in such a dynamic and community centric neighborhood.”

This location features a wall crafted of reclaimed barn wood from Maryland. Homemade custard for milkshakes is churned daily inside the restaurant’s creamery, located on the second level of the restaurant, in view of the 50 seats.

The Georgetown location will be open Monday to Saturday from 11:30 a.m. and Sundays from noon-7 p.m.

Isabella Opens G Italian Sandwich Shop

Less than one month after the debut of his northern Greek restaurant Kapnos, Top Chef contestant Mike Isabella opened G, a 46-seat restaurant that serves sandwiches by day and a four-course Italian-American tasting menu by night, last Friday. G is located next door to Kapnos at 2201 14th St. NW.

G, Mike Isabella’s new Italian sandwich shop opened Friday. (Mark Heckathorn/DC on Heels)

“With G, I’m recreating the food I loved to eat growing up in Jersey,” Isabella said. “At lunch, you will find classic Italian-American deli subs, as well as some more elevated sandwiches and flavors inspired by our menu at Kapnos. At night, we are serving an affordable multi-course Italian menu, and on Sundays we’ll offer a special Sunday Gravy menu.”

The sandwich shop will be open daily, with sandwiches served from 11 a.m.-4 p.m. The menu includes classics like the Italian hero, chicken parm and meatball sub, as well as Isabella’s creations like the spicy mushroom panino, roasted cauliflower sandwich and roast suckling pig sub. The meats are all roasted in-house.

Beginning this coming Saturday, the tasting menu will be offered Wednesday through Sunday. The tasting menu includes antipasti, a pasta course, a meat, fish or vegetarian course and dessert. A daily crudo will also be offered as a supplement to the four-course menu. The primi course will include traditional Italian pastas like Scarpinocc Alla Amatriciana, a ravioli-like, eggplant stuffed pasta dressed with a sauce of guanciale and grated pecorino. Main courses will feature selections like aged duck breast with beet panzanella and bread crusted bass with smoked sunchokes and charred onion relish. Seasonal pies, zeppole and gelato are some of the ways to end the meal.

Sunday Gravy will begin Aug. 11. Expect favorites like crispy calamari, classic Caesar salad, house made spaghetti served with pomodoro sauce and a traditional meat gravy with meatballs, sausage and pork shoulder. All tasting menus are available for $40, exclusive of beverage, tax and gratuity.

Tom Yum District Adds Cubside Pick-Up, Tom Yum Peanuts

Tom Yum District, the casual Thai restaurant from Chef Aulie Bunyaratapan of Bangkok Joe’s in Georgetown, is adding curbside pick-up.

To pick up an order, call 703-528-8424 to place your order, provide your desired pick-up time and upon your arrival, staff will bring your food directly to your car. Curbside pickup is available from 5-9 p.m. seven days a week.

Tom Yum Peanuts (Photo courtesy of Moshe Zusman Photography Studio)

They’ve also added Tom Yum Peanuts to the menu. The peanuts, which were a hit at the media and V.I.P. preview, are seasoned with garlic, lemongrass, chili powder, galangal, kaffir lime leaves, lime juice, tamarind, shallots, sea salt and sugar. A 2 1/2 ounce bag costs $1.79.

El Centro Plans Georgetown Location

El Centro D.F. will open its second taqueria and tequileria at 1218 Wisconsin Ave. NW in Georgetown in mid-August. Chef and restaurateur Richard Sandoval is working with Chef Juan Romero to showcase his popular Mexican comfort food, full of authentic flavors found throughout his homeland. New dishes will be introduced on the Georgetown menu along with house-infused tequilas. Diners can anticipate over 200 different types of tequila and mezcal.

The Georgetown El Centro D.F. is similar in design to its sister restaurant on 14th Street, with the addition of a secluded outdoor patio that can seat 44 guests. Spread over two floors, the restaurant can accommodate 81 guests on the first level and 65 guests on the second. The ground floor features a wooden vaulted ceiling with masonry wall structure, reclaimed wooden tables and comfortable benches. The upper level has a café sentiment with reclaimed wood lathe and custom murals created using old wood, used metal and Mexican newspapers. The garden patio has old world charm with ivy climbing up a neighboring brick wall, a large bar and a fire bit.

New itmes in Georgetown tentatively include four variations of guacamole — traditional, bacon, tuna tartar and spicy crab — each prepared tableside. An assortment of traditional Mexican braises, or Cazuelas, served with warm tortillas, Mexican-style rice and creamy yogurt crema fresca will also be available. Highlights include roasted chicken with mole poblano and plantain; slow roasted pork shoulder with corn masa flatbread, goat cheese and truffle oil, and beef short ribs with tamarind mole and root vegetable. Other new additions include iron skillet fajitas and new taco selections includomg vuelve a la vida with octopus, shrimp, scallop, chorizo and tomatillo salsa; roasted octopus with rojas, pico de gallo and chile de árbol sesame salsa, as well as gratineed scallop and chorizo, made with avocado, pickled chiles and chile cascabel aioli.

Chef Aulie Bunyaratapan and her husband Mel Oursinsiri, owners of Bangkok Joe’s in Georgetown and T.H.A.I. in Shirlington, opened Tom Yum District, their latest restaurant with a modern take on Thai food at 1515 Wilson Blvd. in Rosslyn on June 27.

Tom Yum District, a casual Thai restaurant, opened in Rosslyn in late June. (Mark Heckathorn/DC on Heels)

“Tom Yum is the name of a well-known soup in Thailand,” Bunyaratapan told DC on Heels about how they came up with the new restaurant’s name. “It is salty, sweet, sour and spicy. [The name] is easy to pronounce, recognize and it is memorable.”

The soup has lots of Thai lemon grass, shallots and garlic, Bunyaratapan explained. While the soup isn’t on the eatery’s menu, those flavors are used in various dishes and sauces including the house-made green sriacha sauce sitting on every table along with a traditional red sriacha.

The menu features customizable, made-to-order rice and noodle bowls with traditional Thai flavors in a modern way. Think of a Thai version of Chipolte or Cava Mezze.

Influenced by her years in the kitchen and a highly tuned attention to detail, Bunyaratapan has carefully curated the customizable menu to emphasize traditional Thai flavors, techniques and spices.

“Tom Yum District is the continuation of our dream to bring Thai cuisine to the Washington area in innovative yet approachable ways,” said Bunyaratapan. “I am thrilled to bring fresh and authentic Thai flavors to a more casual dining experience that allows guests an easy and quick way to enjoy Thai food.”

A noodle bowl with shrimp at Tom Yum District. (Mark Heckathorn/DC on Heels)

Diners choose from four bases, four grilled proteins, five sauces, and 10 toppings designed to be mixed and matched to create countless combinations. Highlights of the menu include the signature Tom Yum chili paste as well as other house made marinades and sauces including their exclusive green Sriracha sauce.

Each bowl starts with a base of white jasmine rice, brown jasmine rice, pad Thai rice noodles or Asian mixed salad. Diners can choose beef grilled in a coriander-garlic marinade for $7.55, chicken grilled in a lemongrass-turmeric marinade for $6.95, grilled shrimp with sweet chili sauce for $7.95 or grilled organic tofu with a sesame ginger glaze for $6.75.

Bunyaratapan was challenged to come up with a way to serve the noodles quickly since they don’t keep long after being cooked. “Usually they are cooked to order,” she explained. “So the wok is close to the front of the line, and we are cooking only 5 ½ orders (11 servings) at a time to keep the noodles fresh.”

Sauces include Tom Yum, a house-made chili paste and lime; Panang curry, a curried peanut sauce; drunken made with oyster sauce and Thai herbs; or a white wine-orange vinaigrette. Toppings include Asian mixed romain, napa cabbage and carrots, red onions, bean sprouts, cucumber relish, mixed herbs with cilantro, basil and mint, grilled vegetables, egg, crushed peanuts and friend garlic.

Diners at Tom Yum District can mix and match bases, proteins, topping and sauces. (Mark Heckathorn/DC on Heels)

Diners can see their meal being cooked in a traditional stir-fry wok or on a plancha (flat top grill) in the open kitchen. The beverage menu includes roasted coconut juice typically found in Asian markets, toasted rice flavored green tea, Thai tea in bottles, Thai beers and fountain drinks.

The 49-seat restaurant is decorated in dark and light woods with exposed drop lighting, designed to represent street lights, cast concrete and raw metal with accents of magenta and yellow, two colors prominent in Thai culture. A geometric mural of black and white original photos depicting iconic Thai imagery and textured architectural elements inspired by a popular Thai carving are just a sampling of the East meets West influences evident throughout the restaurant. Seating is at long communal tables, designed to mimic the well-known Thai temple design, and a few two-tops.

Tom Yum District is open 11 a.m.-9 p.m. daily and is three blocks from the Rosslyn Metro.